I like em breaded and fried, or split the breasts off the bone and lay em in a baking pan, with a strip of good bacon over each.
slow cooker for stew is good too.
I like em breaded and fried, or split the breasts off the bone and lay em in a baking pan, with a strip of good bacon over each.
slow cooker for stew is good too.
The only thing I like as much as trucks, is guns.
My Mother used to love her grouse hunting, she'd take the breasts and pound them out a bit with a meat hammer, then on top of the grouse breast she'd put a big slice of Swiss cheese and a thin slice of ham, roll it up and put it into a hot cast frying pan with butter and garlic, salt and pepper, and once you try cooking grouse like that, that's the way you'll cook it from then on! Thanks Mum!
That's awesome guys thanks a ton
Here's some that look pretty good!
http://honest-food.net/?s=grouse&submit=Search
They aren't chickens, so you don't have to cook the crap out of them.
Bone out the breasts. Salt, pepper, herbs de provence. Hot cast iron pan with oil. About 1 minute per side. Nice and pink and juicy inside.
Whatever way you do prepare them, don't overcook them. Overcooked and they are tough and chewy. Cooked right and they will be soft and juicy.
A lot of people that tend to overcook things complain about the quality.
"I like em breaded and fried, or split the breasts off the bone and lay em in a baking pan, with a strip of good bacon over each."
is there such a thing as bad baconGreat idea!
As with any lean meat, high temp is your friend. I BBQ'd grouse breast last night at 550 for about 2 minutes aside, just with salt and pepper and a bit of olive oil. Moist and tender, but thoroughly cooked. Only cook it for 1 minute aside if you're OK eating it medium rare - a concept that takes some getting used to after growing up eating chicken.
Hot and fast OR low and slow. 350 degrees is not your friend.
A new recipe that I tried and liked: soak in a mixture of buttermilk etc. Here is the recipe. I did a few blues de-boned and sliced into strips with some spruce and it was awesome:
http://allrecipes.com/recipe/178809/...fried-chicken/
Schnitzel. Debone breast and pound flat. Let soak in milk bath for about an hour before cooking. Dredge in flour with spices, then egg, then bread crumbs. Fry with plenty of butter. Had it for dinner last night, by far my favourite way to eat 'em. Tender, not gamey tasting, delicious.